Ingrédients pour Rotisserie Chicken With Fried Yucca Root French Fries
- Whole Chicken
- 4 cloves minced garlic
- Herbs
- 1 teaspoon ground black pepper
- Salt to taste
- Chilies
- Ground Cumin
- Lemons, Juice Of
- 1 tablespoon achiote paste
- 1 lb yucca root
- Vegetable Oil
- Garlic Clove
- Ground Black Pepper
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 2 tablespoons chopped green onions
- Juice of 1/2 lime
- 4 oz queso fresco cheese
- 1/4 cup finely chopped red onion
- 1/4 cup milk
- Turmeric
- Pinch of chili powder
- Fresh Ground Black Pepper
- Juice of 1/4 lemon
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Comment préparer Rotisserie Chicken With Fried Yucca Root French Fries
- **Prepare the Chicken:** Rinse a whole chicken (approx. 3-4 lbs) thoroughly and remove excess fat. Tuck the wings behind the back.
- **Make the Marinade:** In a bowl, combine 4 cloves minced garlic, 2 tablespoons finely chopped huacatay (or substitute with cilantro), 1 teaspoon ground black pepper, 1 teaspoon salt, 1-2 tablespoons aji amarillo paste (or substitute with a mild chili paste), 1 teaspoon ground cumin, juice of 1 lime, and 1 tablespoon achiote paste. Mix well to form a paste.
- **Marinate the Chicken:** Generously spread the marinade all over the chicken, inside and out. Refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
- **Roast the Chicken:** Preheat oven to 350°F (175°C). Place the chicken in a roasting pan with a lid. Roast, covered, for 1 hour and 15 minutes.
- **Crisp the Chicken:** Remove the lid and continue roasting for another 30-45 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- **Prepare the Yucca Fries:** Peel and boil 1 lb yucca root until tender (about 20 minutes). Cut into french fry shapes.
- **Fry the Yucca Fries:** Heat about 2 cups vegetable oil in a deep pot or deep fryer to 350°F (175°C). Fry the yucca fries in batches until golden brown and crispy (about 5-7 minutes per batch). Drain on paper towels and sprinkle with salt.
- **Make the Aji Amarillo Sauce:** In a medium bowl, whisk together 1/2 cup crema fresca or sour cream, 2 tablespoons olive oil, 2 tablespoons chopped green onions, and the juice of 1/2 lime.
- **Make the Queso Fresco Sauce:** In a blender, combine 4 oz queso fresco cheese, 1/4 cup finely chopped red onion, 1 tablespoon olive oil, 1/4 cup milk, 1/4 teaspoon turmeric, a pinch of chili powder, salt and pepper to taste, and the juice of 1/4 lemon. Blend until smooth and creamy.
- **Serve:** Place the roasted chicken on a platter, surround with the yucca fries, and serve with the aji amarillo and queso fresco sauces for dipping.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
42g
Fat
136g
Carbs
34g
